Cereal-and fruit-based ethiopian traditional fermented alcoholic beverages

Eskindir Getachew Fentie, Shimelis Admassu Emire, Hundessa Dessalegn Demsash, Debebe Worku Dadi, Jae Ho Shin

Research output: Contribution to journalReview articlepeer-review

28 Scopus citations

Abstract

Traditional fermented alcoholic beverages are drinks produced locally using indigenous knowledge, and consumed near the vicinity of production. In Ethiopia, preparation and consumption of cereal-and fruit-based traditional fermented alcoholic beverages is very common. Tella, Borde, Shamita, Korefe, Cheka, Tej, Ogol, Booka, and Keribo are among the popular alcoholic beverages in the country. These beverages have equal market share with commercially produced alcoholic beverages. Fermentation of Ethiopian alcoholic beverages is spontaneous, natural and uncontrolled. Consequently, achieving consistent quality in the final product is the major challenge. Yeasts and lactic acid bacteria are the predominate microorganisms encountered during the fermentation of these traditional alcoholic beverages. In this paper, we undertake a review in order to elucidate the physicochemical properties, indigenous processing methods, nutritional values, functional properties, fermenting microorganisms and fermentation microbial dynamics of Ethiopian traditional alcoholic beverages. Further research will be needed in order to move these traditional beverages into large-scale production.

Original languageEnglish
Article number1781
JournalFoods
Volume9
Issue number12
DOIs
StatePublished - Dec 2020

Keywords

  • Ethiopia
  • Fermentative microorganisms
  • Physicochemical
  • Processing
  • Traditional alcoholic beverage

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